July 16, 2003 |
You'd think granita would be a regular summertime craze, particularly around here, with our wealth of summer fruit. It's cold and sweet, lighter than ice cream, easier to make than sorbet and just darned pretty to look at. You don't even need any special equipment for it -- a baking dish, a freezing compartment and a fork will do the job. The Italian name means "grainy," because the fruit juice or other liquid is broken up several times as it freezes,...
February 10, 2011 |
It's hard to pronounce, and it can make wines that smell gamy. But Mourvèdre just might be the best grape grown in Paso Robles, one of California's hottest wine regions. Mourvèdre (more-VEH-dra) has strong endorsements from two leaders of the region. Tablas Creek's French founders chose Paso Robles for their first American winery in large measure because they saw it as ideal for Mourvèdre. And Justin Smith, owner of Saxum, says Mourvèdre is the grape that got him into Rhône-style wines in the first place.
February 9, 2012 |
Navigating downtown is - there's no getting around it - tough. Even though I work there, I can never remember which one-way streets go which way. You can turn a corner and suddenly find yourself in the middle of Downtown Art Walk, with sidewalks teeming with thousands of pedestrians, or just as easily find yourself on a deserted avenue, shops closed up tight. The scene switches moods - active, lonely, thriving, haunted - from block to block and street to street. One very alive stretch is Main Street in the Old Bank District.
December 21, 2012 |
You're handed a glass of a familiar holiday drink, and a deliciously unfamiliar aroma greets you: toasted coconut with hints of Tahitian vanilla, cinnamon and Jamaican allspice. You raise the glass to your lips and are surprised by the satiny texture -- nearly thick enough for a spoon but souffle-like. The flavor is rich and harmonious -- warm, caramel notes of dark Jamaican rum playfully flirting with the slight sweetness of coconut milk. It's the perfect tropical eggnog for a brisk holiday evening.
March 7, 1991 |
MENU Pork Medallions With Star Anise Butter-steamed savoy or napa cabbage Sesame noodles or hot rice Asian pear or mango wedges Like chicken, pork has a hundred personalities. This so-called "other white meat" is happy to mix with a variety of ingredients and can be cooked in lots of different ways. New breeding and feeding practices, as well as closer trimming of retail cuts, have made today's pork leaner and more tender.
August 1, 1991 |
MENU Chinatown Duck With Mushrooms and Bok Choy Steamed rice or noodles Asian pears or lychees Hot tea An occasional trip to a Chinese delicatessen can supplement your grocery shopping with food that is difficult to duplicate at home. There is, for instance, crisp-skinned roast pork or there's char siu , barbecued pork that's been tinted red. Steamed ginger chicken is wonderful by itself, makes a great potluck item or can be shredded for Chinese chicken salad.
December 18, 1994 |
Here's a very elegant holiday dessert that is also low in fat: caramel-glazed poached pears in an anise-scented custard sauce. Small Forelle or Seckel pears are the perfect size for an individual serving. Choose those that are ripe but firm. Drain the cooked pears on paper towels before spooning over the caramel syrup. The syrup becomes hard when cool, giving a great crunch with the delicate poached pear.
December 17, 1989 |
"In order to really understand modern cooking in America, it is essential to follow the food fashions of France," writes Levy. French cooking today covers a broad range, from classic entrees to rustic dishes to inventive, modern cookery, she states. And it may incorporate such foreign sounding ingredients as star anise, cumin and filo dough because inventive French chefs believe in using ingredients from other parts of the world. This analysis prepares the way for a varied collection of recipes.